A lovely change of pace from the everyday breakfast pancake, serve them with maple syrup or, for a savory dish, top with creme fraiche and chopped chives.
Recipe from Vegetarian Times
12 4-inch pancakes
2 cups corn kernels
1 cup whole milk
2 large eggs
2 tablespoons unsalted butter, melted
1 cup all-purpose flour
1 teaspoon granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
Bring pot of lightly salted water to a boil, and cook corn kernels 1 minute. Drain well.
Spray griddle or large nonstick skillet with cooking spray, and heat over medium heat. Pour batter onto cooking surface in 1/4-cup amounts. Cook until bottoms of pancakes are set and golden; flip over, and cook other side of pancakes until golden. Repeat until all batter is used up. Serve hot.
Per Serving: cal. (kcal) 110, Fat, total (g) 4, chol. (mg) 40, sat. fat (g) 2, carb. (g) 16, fiber (g) 1, sugar (g) 2, pro. (g) 4, sodium (mg) 370, Percent Daily Values are based on a 2,000 calorie diet
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